Imam bayildi baked eggplant with tomato filling

Imam bayildi starts with the eggplant: cut each eggplant in half lengthwise and deeply score the flesh in a crisscross, without cutting the skin. Brush with 2 tablespoons of oil on all sides, season with salt and bake on a lined tray at 200 °C (fan 180 °C) for 20 minutes, until slightly softened.

In the remaining olive oil, sauté the onion sliced into thin half-rings for 10-12 minutes until golden brown. Add the garlic sliced into rounds and cook for 2 minutes. Stir in the diced tomatoes, sugar, salt and simmer over medium heat for 8-10 minutes until the juices reduce slightly.

Transfer the par-baked eggplants to a baking dish. Spoon the tomato filling into each eggplant half and sprinkle with chopped parsley. Add 100 ml water to the dish, cover with foil and bake at 350 °F (180 °C) for a further 30-35 minutes. Drizzle with lemon juice before serving. It is best served warm or at room temperature.